Graduation time!

So then it's our time to graduate! We have finally made it. *gallops around*. So grateful to have  these little angels with me throughout these super tough uni days. Sleeping at 4 5am just to meet the deadlines. Often we tell ourselves to not procrastinate for the next semester, but we still did. Haha, bunch of losers! but who cares! we made it beetches (:

Still remember last year we tour Europe together :D heh so much gossips so much fun together! Having the chance to live with each other for whole 1.5 month. All the way to Manchester, London, Paris, Florence, Venice and Rome! Those were the care-free days! ): So now we're all grown up and that more or less marked the end of our 22 years of education life. Hopefully in what so ever individual path that we chose, just hope that everything we do, it will go on smoothly as it always did. May success be with us forevaaaa. #workinglife #workingadult #workhardplayhard
Photo by: Thecamerabank

Red velvet cupcake

Omg, have been searching through the net up and down, left and right for a good red velvet cupcakes recipe. I remembered baking Humming's bird but I don't think its that fantastic ): Oops sorry. Then I chance upon Georgetown's recipe. It said to be one of their all-time favorite and most popular flavor. However, after looking deeper into it, I notice some baker tested the recipe and was disappointed with it too.  Boo hoo. Anyway I got this recipe from my fav baker, Sally. She never disappoints me! Its so fluffy and soft! The sweetness is just right when you topped it with the cream cheese! This cream cheese recipe won't be able to hold, cause there isn't too much sugar! It's like cream cheese bomb! Hah! Real taste of great flavour! It's really sooo yummy! :D

RED VELVET CUPCAKES 

2 large eggs (I used 3 small eggs)
1 and 2/3 cups (192g) cake flour/ replaced with: all purpose 160g & corn starch 32g
1/2 tsp baking soda
1/2 tsp apple vineger
4 tsp unsweetened cocoa powder
1/4 tsp salt
1/4 cup (60g) unsalted butter at room temperature
1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable oil
1 tsb red food coloring
1/2 tsp vanilla extract
1/2 cup (120ml) buttermilk/ replaced with: milk 120ml & 1 tsp vinegar

Cream cheese frosting:
224g of cream cheese
1/4 cup (60g) unsalted butter, softened to room tempature
2 cups (240g) confectioners sugar
1/2 tsb milk/ cream
1 tsb vanilla extract

1. With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes.
2. Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute.
4. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes.
5. Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring until you reach your desired color.
6. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix.
7. Fold whipped egg whites into cupcake batter with a rubber spatula. The batter will be silky and slightly thick.
8. Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don't overbake; your cupcakes will dry out.

FOR THE FROSTING 
Place all ingredients in the bowl of an electric mixer filled with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.

Lots of topping because its home-made pizza with love ♥

Well, my boyfriend and I tried baking together pizza crust from scratch! Omg! We all loved it! Its so yummy and filling! Definitely worth the time baking them rather than ordering out. We can put as much topping as we want, as much cheeese as we like and of course its made with love! ♥ Of course we're not like pros with bbq sauce and funny olives, peppers and stuff. We just go simple and made use of the most basic ingredients such as tomato sauce, ham, sausage and cheese. Bake and viola! So here's the recipe from my favorite baker!

Home-made pizza

INGREDIENTS:
     2 and 1/4 teaspoons of instant yeast
     1 and 1/3 cups (320ml) warm water
     3 and 1/2 cups (440g) unbleached all-purpose flour, plus more as needed
     2 Tablespoons (30ml) olive oil
     3/4 teaspoon salt
     1 Tablespoon (13g) granulated sugar
     oil, for coating pizza pan

+ I added pepper & oregano spices to the dough to add even more flavor! :D

DIRECTIONS: 
1. Combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again.
2. With hook attachment, combine, add flour, olive oil, salt, and sugar on low speed for 1 minute.
3. Once all of the ingredients are mixed, knead for 7 minutes low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading (by hand or mixer).
4. Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment.
5. Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours.
6. Punch the dough down to release the air.
9. Preheat oven to 220°C. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 pizza pans with nonstick spray or with olive oil.
10. Divide dough into 2 and flatten each ball of dough 1 at a time on a lightly floured surface in your lined pizza pan. Flatten into a 12-inch round circle, flattening and stretching the dough.
10. Lift the edge of the dough up to create a lip around the edges. I simply pinched the edges up to create the rim like this. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Let rest for 15 minutes before topping.
11. Top with your favorite toppings and bake for 12-15 minutes.

Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

NOTE:
- Not to be too greedy like me and over top the cheese to the sides of the pizza dough! It will dry up and sticks to pan.
- Feel free to put more pizza sauce! It is what makes it tasty! Nobody wants to eat a dry and empty pizza ):